Cranberry Turkey Salad Food

TURKEY SALAD RECIPE WITH CRANBERRIES

Turkey Salad Recipe with Cranberries image

This turkey salad recipe is so flavorful, colorful, and delicious! And it makes great use of your leftover turkey from Thanksgiving or any other occasion.

Provided by Savory With Soul

Categories Appetizer Main Course Salad Side Dish

Time 15m

Number Of Ingredients 12

Ingredients

2 cups cooked turkey or chicken, shredded or cut in chunks
2 stalks celery (about 1 cup), chopped
1/4 cup fresh parsley, chopped
1 cup dried cranberries
1 cup pecans, chopped
1/2 cup mayonnaise
1/2 cup plain yogurt (unsweetened and unflavored)
salt to taste
1/2 tsp ground black pepper
1 tsp dry thyme
1 tsp dry marjoram
3/4 cup purple cabbage, finely chopped

Steps:

Add all ingredients to a large bowl and mix thoroughly. Refrigerate or serve right away. Can be made up to 3 days ahead of using. Can be stored up to 3 days after making.
Serve over a bed of lettuce, on bread or crackers, or by itself.

CRANBERRY AND TURKEY SALAD

Cranberry and Turkey Salad image

This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.

Provided by Jodi

Categories Salad

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

3 cups chopped cooked turkey
½ cup dried cranberries
½ cup sliced almonds
2 stalks celery, chopped
2 tablespoons mayonnaise

Steps:

Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 15.4 g, Cholesterol 82.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 33.4 g, SaturatedFat 3 g, Sodium 128.7 mg, Sugar 10.4 g

CRANBERRY-TURKEY SPINACH SALAD

Cranberry-Turkey Spinach Salad image

Use hors d'oeuvre cutters to cut the cranberry sauce into tiny stars or other shapes to give this salad even more pizzazz. As lovely in the summer as it is for theThanksgiving/Christmas seasons.

Provided by Annacia

Categories Turkey Breasts

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) can jellied cranberry sauce
1/3 cup cider vinegar
2 teaspoons coarsely snipped fresh sage (or tarragon or 1/2 teaspoon dried leaf sage or dried tarragon, crushed)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 cups fresh Baby Spinach
8 ounces cooked turkey breast (thinly sliced or coarsely shredded)
1 medium cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
6 medium radishes, thinly sliced
1/2 of a red onion, cut into thin wedges

Steps:

Cut jellied cranberry sauce into 1/2-inch-thick slices.
Using 1- to 1 1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside.
For Dressing:
Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper.
Cover and blend until combined.
Set aside.
In a large bowl, toss together spinach, turkey, cucumber, radishes, and red onion. Divide among eight serving bowls.
Add two of the cranberry cutouts to each serving; drizzle with dressing.
Makes 8 (2-cup) main-dish servings.

Nutrition Facts : Calories 103.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 23.5, Sodium 134.1, Carbohydrate 15, Fiber 1.7, Sugar 12, Protein 10.2

TURKEY SALAD WITH DRIED CRANBERRIES

Turkey Salad With Dried Cranberries image

For a nice light supper or lunch after the holidays. Serve with warm rolls or croissants. Allow for several hours of chilling time.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 cups roasted cooked turkey breast, cut into bite-size pieces
2 small green apples, unpeeled cored, and cut into bite-sized pieces
2 tablespoons fresh lemon juice
1/4 cup chopped red onion
1/4 cup dried cranberries
1/4 cup chopped walnuts
butter lettuce, for lining plates
1/2 cup mayonnaise
1/4 cup sour cream or 1/4 cup plain nonfat yogurt
1 tablespoon white wine vinegar
1/4 teaspoon dried chervil or 1/4 teaspoon dried basil
1/4 teaspoon salt
fresh ground pepper, to taste

Steps:

To make the dressing: whisk together the dressing ingredients until smooth.
Cover and chill until ready to use.
To make the salad: in a large mixing bowl, combine the roast turkey breast and next 5 ingredients; toss with enough dressing to coat.
Cover and refrigerate several hours so that flavors will blend.
To serve: line salad plates with butter lettuce leaves.
Divide turkey mixture evenly among plates.

Nutrition Facts : Calories 229.6, Fat 17.7, SaturatedFat 3.8, Cholesterol 14, Sodium 363, Carbohydrate 18.4, Fiber 2.2, Sugar 8.4, Protein 2.1

CRANBERRY TURKEY SALAD RECIPE

Cranberry Turkey Salad Recipe image

I love Thanksgiving leftovers even more, because I get to make these amazing and delicious Cranberry Turkey Salad Sandwiches. They are so easy to make and taste absolutely amazing. You are going to love these.

Provided by Kristen Hills

Categories Main Course

Time 10m

Number Of Ingredients 8

Ingredients

2 cups cooked turkey (shredded)
6 green onions (finely diced)
3 celery stalks (chopped)
3 Tablespoons mayonnaise
½ cup dried cranberries
½ cup candied pecans
salt and pepper (to taste)
8 slices whole wheat bread

Steps:

In a bowl, place in shredded turkey.
Add your onion, celery, and mayonnaise.
Mix to combine then fold in dried cranberries and pecans.
Place in an airtight container until you are ready to eat.
Serve on 8 slices whole wheat bread

Nutrition Facts : Calories 411 kcal, Carbohydrate 44 g, Protein 34 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 66 mg, Sodium 607 mg, Fiber 6 g, Sugar 19 g, ServingSize 1 serving

ZESTY TURKEY CRANBERRY SALAD

Zesty Turkey Cranberry Salad image

This zesty turkey cranberry salad is full of contrasting flavours and textures and a delicious way to use your holiday leftovers. It comes with a 3-ingredient creamy dressing and is ready in minutes!

Provided by Monika Dabrowski

Categories Lunch

Time 12m

Number Of Ingredients 11

Ingredients

7.05 ounces leftover turkey (chopped)
½ cup dried sweetened cranberries ((2.82 oz))
5-6 brussels sprouts (rinsed, trimmed, finely sliced)
1 apple (cored, cubed)
1 large dill pickle/pickled gherkin (or 2-3 small, cubed)
½ red onion (finely chopped)
2 tablespoons parsley (finely chopped)
Sea salt and pepper to taste
4 tablespoons yogurt
3 tablespoons mayonnaise (regular or reduced fat)
1½ tablespoons lemon juice (plus zest of ½ lemon)

Steps:

In a large bowl combine all the salad ingredients. In another bowl combine the dressing ingredients and stir thoroughly.
Add the dressing along with some seasoning into the salad bowl. Stir until thoroughly mixed in then taste the mixture and adjust the seasoning if required.
Refrigerate your cranberry turkey salad for 30 minutes, if possible, before serving.

Nutrition Facts : Calories 205 kcal, Carbohydrate 30 g, Protein 17 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 57 mg, Sodium 299 mg, Fiber 4 g, Sugar 22 g, UnsaturatedFat 3 g, ServingSize 1 serving

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